Annie Bell's Two Pepper Soup

Name: Annie Bell's Two Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: International
Ingredients: 1kg red peppers, cored and deseeded; 4-5tbsp groundnut or vegetable oil; 2 onions peeled and coarsely chopped; 3 carrots trimmed and sliced; 1 celery heart trimmed and sliced; 3 garlic cloves, peeled and finely chopped; 1 scant tsp chopped medium hot red chilli; 1 tsp coarsely chopped ginger; 2 tomatoes halved; 150ml white wine; 400ml water; sea salt and black pepper; pinch caster sugar

Over a year ago 2,443 views

Prep: 15 mins

Cook: 30 mins

Serves: 4

Soup 👨‍👩‍👧‍👦 Family Food ☀️ Summer

Ingredients

1kg red peppers, cored and deseeded
4-5tbsp groundnut or vegetable oil
2 onions peeled and coarsely chopped
3 carrots trimmed and sliced
1 celery heart trimmed and sliced
3 garlic cloves, peeled and finely chopped
1 scant tsp chopped medium hot red chilli
1 tsp coarsely chopped ginger
2 tomatoes halved
150ml white wine
400ml water
sea salt and black pepper
pinch caster sugar

Accompaniment

Description

This vibrant two pepper soup bursts with flavor, showcasing the rich sweetness of red peppers complemented by a hint of spicy heat. Each spoonful is a comforting embrace, perfect for warming up chilly evenings, and pairs beautifully with succulent chicken kebabs and grilled tender-stem broccoli for a delightful meal. The addition of aromatic garlic, ginger, and a splash of wine elevates the dish, making it a truly satisfying experience for your taste buds.

Method

1
Coarsely chop the peppers.
2
Heat 2 tbsp oil in a large saucepan over a medium heat, add half the peppers and fry for 8-10 minutes, stirring occasionally until lightly coloured, glossy and softened.
3
Transfer these to a bowl and cook the remainder in the same way in the residual oil, adding an extra tbsp if necessary.
4
Add a little more oil to the pan, followed by the onions, carrots and celery and fry for about 5 minutes until softened and starting to colour, again stirring occasionally.
5
Stir in the garlic, chilli and ginger and cook for a few minutes more.
6
Add the reserved red peppers, the tomatoes and the wine and cook until well reduced.
7
Add the water, a good dose of salt and the sugar, bring to the boil, cover and cook over a low heat for 10 minutes.
8
Liquidise the soup and pass it through a sieve, then taste for seasoning.
9
If you wish, serve with a chilli in the centre and a grinding of black pepper.
10
Cut 2 free-range skinless, boneless chicken breasts into 2cm-3cm chunks and toss in a bowl with 1 tbsp vegetable oil, 2 peeled crushed cloves garlic and 1 scant tsp five-spice powder.
11
Cover and chill for 1 hour.
12
Peel 1 red onion and cut into 2cm-3cm chunks.
13
Thread the chicken and onion on to 8 x 12cm skewers, alternating 2 pieces at a time.
14
Heat a large frying pan over medium heat.
15
Season the kebabs, drizzle over a little oil and fry for about 2 minutes per side on all four sides or until golden and cooked through.
16
Serve with lime wedges briefly seared in the pan.
17
In a small frying pan, toast 1 tbsp sesame seeds, stirring constantly until lightly coloured.
18
Set aside.
19
In a pan of rapidly boiling salted water, cook 400g trimmed tender-stem broccoli for 3 minutes, then drain well and place in a bowl.
20
Toss with 2 tbsp vegetable oil, 2 tsp sesame oil and some seasoning.
21
Heat a ridged griddle over a medium heat.
22
Grill the broccoli in batches for 2-3 minutes each side until nicely coloured.
23
Arrange on a serving plate and scatter over the sesame seeds.
24
Serve warm or at room temperature.